Get away from the daily hustle at Le Moulin Malin
Bienvenue, are you looking for something special to be far away from your daily life? Away from the daily hustle and bustle to enjoy the peace? Then Chambres d’Hôtes Le Moulin Malin near Saint-Anthème in Auvergne is the right place for you.
Le Moulin Malin is a modern 3 rooms chambre d’hôtes. With us almost everything is possible and of course it is also perfectly alright to do nothing. Spend the day exploring the region. Laze in our garden. And in the evening enjoy a delicious dinner with us. We can also recommend some restaurants nearby.
Every morning we serve a sumptuous breakfast and in the evening a surprisingly 4-course dinner at the table d’hôtes. Of course we take your dietary requirements into account.
Table d'hôtes
The culinary treat begins with a delicious breakfast of fresh bread and pastries. We bake this ourselves in our bread oven or we get it at the local bakers’. Finish the day in a relaxed manner and join our table d’hôtes in the evenig.
We serve a 4-course dinner including wine, beer or soft drinks for only €32,50
The culinary art of Berbera guarantees a surprising menu. Berbera works as much as possible with local ingredients or harvested from our own vegetable garden.
Are you a vegetarian or do you have an intolerance? We adapt our menu to your wishes and surprise you with special dishes.
About us
After years of thought have we left in 2016 to the Auvergne to realize our dream, a bed and breakfast where Berbera could fulfill her dream, cooking for guests. She loves to cook and bought her first cookbook at the age of 12. Her collection now includes hundreds of cookbooks that she uses as a source of inspiration for our table d'hôtes.
Le Moulin Malin @Instagram
Our old bbq controller was broken. To be able to continue to serve our guests a beautiful grilled piece of meat, we ordered the @thermoworks Signals and Billows at @thermapennl. The first test was immediately succesful. Reversed seared flank steak, marinated in a Korean marinade. Served with homemade cucumber kimchi and a ginger spring onion sauce. Our guests loved it.
When you open the door, the delicious scent of elderflower welcomes you. I wanted to do something special with this gift from mother nature. Obviously I made a few liters of elderflower syrup but a recipe in , work in progress, by @reneredzepinoma triggered me to combine elderflower with cucumber. The result, an elderflower mousse with a granita of cucumber, pickled cucumber and pickled elderflowers and dill oil made with dill from the garden.
The granita is flavoured with home made apple balsamic. Thanks to @wateetons for putting me on the right track of making vinegar.
La saison des pastèques est enfin arrivée. Mon fruit préféré de l'été.
En ce moment, il y a beacoup d'herbes japonaises dans le jardin et je voulais faire quelque chose de spécial.
Des brochettes de cubes de melon salés feits dans du beurre noisette. Combinés à une vinaigrette japonaise à base de sauce soja de Kikkoman, vinaigre de riz et d'huile de pépins de raisin de @huilerierichard, de poivrons shishito et de grains de sésame. Pour la finition, des feuilles de mitsuba hachés, de shiso et de wasabi du jardin,
Japanese watermelon skewers
Watermelon season is finally there! My summer favourite fruit, so versatile.
At the moment there are lots of Japanese herbs in the gardenand I wanted to make something special.
Skewers of salted watermelon fried in brown butter. I combined them with a Japanese dressing made with Kikkoman soja sauce, rice vinegar and grapeseed oil, chopped shishito peppers from @westlandpeppers and toasted sesame seeds. Finished with chopped mitsuba, shiso and wasabi leaves from the garden.
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Wow, the acar ketimun is great, the marinade is great and also works with pork but that sauce!!!! I'm in heaven. This is the first and certainly not the last recipe I made (with a twist😀 from , the latest book from @vanjavanderleeden and @remkokraaijeveld. Thank you @noskosbbq for drawing my attention to this book.
Summer weather is finally here and the garden comes to live. I planted wasabi for the first time. In the shade of a tree on a wet spot and it seems to be doing well.
I can nearly harvest some leaves, for the roots, I need to be patient for another year.
Wasabi is a very new ingredient for me. I have some ideas for dishes with the leaves but am looking for more. What should I make for sure?
Un beau temps d'été et le jardin prend vie. J'ai planté du wasabi pour la première fois. Ombragé par un arbre dans un endroit humide et ça semblait avoir du succes.
Je peux déjà utiliser les feuilles, pour les racines je dois être patient pour une autre année.
Le wasabi est un nouvel ingrédient pour moi. J'ai déjà quelques idées des plats avec les feuilles mais j'en cherche d'autres. Que dois-je préparer?
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Asparagus are in season and this is such a great dish. Grilled asparagus combined with almonds baked in beurre noisette, fried capers and dill.
The combination of sweet almonds, salt capers and fresh dill is a real taste sensation.
Recipe is from by @ottolenghi and @tara.wigley
The plan was to enter the weekend - cooking from Simple
hosted by @culyzaar
@teffe_kocht @r_schoofje @tanya.mushanova and @oksanaritchie
Just a bit later due to the lack of fresh dill.
When we have some time off we love to bbq and we also love comfort food. These meatballs, cooked in our Weber at a cederwood plank, are the best of both worlds and so good. Frits famous balls 'De ballen van Frits'. Thankyou @noskosbbq and @easterwoodbbq
for sharing the recipe.
New season new dishes.
The spicy salmon from Falastin from @sami_tamimi and @tara.wigley is so delicious. I started playing with it to make a special main course out of it. Spinach puree flavoured with fennel seeds and spring onions. Moghrabieh with fresh herbs, fried onion and lemon zest. On top the grilled salmon and parsley oil and finished with confit tomatoes.
Le saumon épicé de Falastin est si delicieux. J'ai commencé à jouer avec et fait un plat spécial. Purée d'épinards parfumée aux graines de fenouil et ciboules. Moghrabieh aux aromatiques fraîches, oignons frits et zeste de citron. Le saumon de @fredericzanetto épicé et grillé, l'huile de persil et des tomates confit.
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This dish from Falastin from @sami_tamimi and @tara.wigley had been on my to-cook list for a while. @fredericzanetto fish stall was in the village and I got some very nice salmon.
We enjoyed it with friends who came over for a drink and often test our new menus. We all agreed, the dish is a winner.
The combination of the spice mixture, sumac and parsley oil is delicious. Already thinking of other dishes I can liven up with parsley oil.
Brochettes de saumon
Ce plat de Falastin était depuis longtemps sur ma to-cook liste.Par coïncedence poissonier @fredericzanetto était dans le village. Comme toujours, il avait très beau saumon. Nous avons savouré les brochettes avec des amis qui venait boire un verre. Ils testent souvent nos nouveaux menus et ils étaient tous unanimes. Le plat est un champion.
Le saumon est mariné dans un mélange d'épices (baharat samak) et sumac et servi avec l'huile de persil.
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